Sichuanese restaurants in Shànghǎi
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Nina’s Sichuan House
Nina’s is as authentic as they come, with lines out the door and few foreigners in on the secret. It also has the best English menu in Shànghǎi: the entire text appears to have been penned by the Google translation machine. The salt-fried meat (Y22) and fiery water-cooked beef (Y29) are pretty much what they claim to be (and excellent at that), but what about the ‘fish joss-stick dish dragon Jia’ (Y17) ? That’s apparently a fancy way of saying fish-flavoured eggplant. The ‘almond in the United States fry cow’ (Y88) is another winning description, but for those who can take the heat, we recommend a giant bowl of spicy black river fish (Y78).
reviewed
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Nina’s Sichuan House
Nina’s is as authentic as they come, with lines out the door and few foreigners in on the secret. It also has the best English menu in Shànghǎi: the entire text appears to have been penned by the Google translation machine. The salt-fried meat (Y22) and fiery water-cooked beef (Y29) are pretty much what they claim to be (and excellent at that), but what about the ‘fish joss-stick dish dragon Jia’ (Y17) ? That’s apparently a fancy way of saying fish-flavoured eggplant. The ‘almond in the United States fry cow’ (Y88) is another winning description, but for those who can take the heat, we recommend a giant bowl of spicy black river fish (Y78).
reviewed
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A
Sāngù Niúwā
Once you’re ready for a slightly more off-the-beaten-track Chinese meal, it’s time for some frog hotpot. Of course, there are plenty of places in town to sample the famous ‘it tastes just like chicken’ (it doesn’t really), but Sāngù specialises in it. No English? No worries. Almost everyone here orders the same thing: gānguō niúwā ( 干锅牛蛙; Y69), a peppercorn-and-black-bean-smothered medley of tender frog meat, lotus root and vegetable chips. One serving will feed two to three people.
reviewed
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B
Shǔ Dì Làzi Yú Guǎn
Most celebrity-owned restaurants in China are temples of style over substance. Not this place, which is the brainchild of a famous Sìchuān actor. Both the prices and decor are decidedly downmarket, but there’s nothing cut-rate about the food. An intriguing mix of Sìchuān and northeastern classics with a dash of Shanghainese flavour, they’re consistently tasty. Try the fried shredded beef with preserved chillies (Y22), or the spicy fish if you can handle hotter food.
reviewed
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C
Pinchuan
Even though Pinchuan has hit the upscale button repeatedly in the past few years, this revamped villa is still a fine place to experience the peculiar tongue-tingling sensation of Sichuan cuisine. Try the sliced beef in spicy sauce, baked spare ribs with peanuts, or spicy chicken. Book ahead.
reviewed
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D
Sichuan Citizen
The food at the rustically chic Citizen is prepared by a busy Sichuan kitchen crew to ensure no Shanghai sweetness creeps into the peppercorn onslaught. If you’re new to Sichuanese, this is a great place to try classics such as twice-cooked pork and kung pao shrimp.
reviewed
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E
South Beauty
The stuffed chillies at the entrance hint at what’s to come, but for those who enjoy milder tastes, southern dishes will soothe the tastebuds. You’ll need to reserve for the coveted Bund-facing window seats. Branches throughout Shanghai.
reviewed
